LUMP CRAB CAKES
Instructions: In a medium size bowl, whisk together the egg, mayo, Dijon, black pepper, lemon juice, and Worcestershire. GENTLY fold in crackers, crabmeat,
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Stove
- Spatula
- Refrigerator
- Plate
Ingredients
- 1 egg
- ½ cup Hellmann’s Light Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- ½ teaspoon Worcestershire
- 28 saltines, crushed as fine as possible
- 1-pound Premium lump crabmeat
- ¼ cup fresh flat leaf parsley, chopped
- ½ cup Hellman’s Light Mayo
- ¼ cup Ketchup
- 1 teaspoon Worcestershire
- ½ teaspoon black pepper
- ¼ cup milk
- 2 tablespoons fresh lemon juice
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